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Beef and Garden Vegetable Pizza

You'll enjoy a hefty serving of vegetables in this delicious and satisfying Ground Beef and vegetable pizza. Try this one with your kids!

  • 40
    min
  • 4
    SERVINGS
  • 470
    Cal
  • 37 g
    Protein

Ingredients:

  • 1 pound Ground Beef (95% lean)
  • 1/2 cup shredded carrots
  • 1/2 cup chopped red bell pepper
  • 1/2 cup frozen chopped broccoli, defrosted, drained well
  • 4 whole wheat pita breads (6-inch diameter)
  • 1/2 cup shredded part-skim mozzarella cheese
  • 3 tablespoons finely chopped fresh cilantro leaves (optional)
Pizza Sauce:
  • 1 cup water
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons packed brown sugar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced

Cooking:

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Set aside.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

  2. Combine sauce ingredients in same skillet bring to boil. Reduce heat; simmer 3 to 4 minutes or until slightly thickened. Add carrots, bell pepper and broccoli; cook 3 to 4 minutes or until vegetables are tender. Stir in beef.

  3. Spread 1 cup beef mixture evenly over each pita; top with 2 tablespoons cheese.  Place on baking sheet sprayed with nonstick cooking spray. Bake in 400°F oven 10 to 12 minutes or until heated through and cheese is melted. Sprinkle cilantro evenly over pizzas, if desired.

474 CALORIES

0 % *

5g SAT FAT

0 % DV **

37g PROTEIN

0 % DV

5.7 mg IRON

0 % DV

7.6 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 474 Calories; 99 Calories from fat; 11g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 85 mg Cholesterol; 721 mg Sodium; 60 g Total Carbohydrate; 8.9 g Dietary Fiber; 37 g Protein; 5.7 mg Iron; 8.5 mg NE Niacin; 0.7 mg Vitamin B6; 2.4 mcg Vitamin B12; 7.6 mg Zinc; 48.7 mcg Selenium.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

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